Storecupboard omelette

Name: Storecupboard omelette
Yield: 4
Ingredients: A drizzle of olive oil or knob of butter; 1 large onion, finely chopped; 225 g (8oz) cooked new potatoes, sliced - leftovers are ideal; 125 g (4oz) frozen petit pois, thawed; 6 eggs, beaten; 150 g pack soft goat's cheese, sliced

You can add a few basic ingredients to transform a plain omelette into a feast

By The GH Kitchen TeamPublished: 14 September 2005

Jump to recipe

Food, Meal, Ingredient, Cuisine, Dishware, Dish, Serveware, Recipe, Kitchen utensil, Breakfast,

Advertisement - Continue Reading Below

Yields:

Ingredients

A drizzle of olive oil or knob of butter
1 large onion, finely chopped
225 g (8oz) cooked new potatoes, sliced - leftovers are ideal
125 g (4oz) frozen petit pois, thawed
6 eggs, beaten
150 g pack soft goat's cheese, sliced

Directions

1. Step 1
  Heat the oil or butter in a 25.5cm (10in) non-stick ovenproof frying pan and fry the onion for 6-8min until golden. Add potatoes and petit pois and cook, stirring, for 2-3min. Preheat the grill.
2. Step 2
  Spread mixture over the pan base and pour in beaten egg. Tilt the pan to coat the base with egg. Leave omelette to cook un-disturbed for 2-3min, then top with cheese.
3. Step 3
  Put the pan under a hot grill for 1-2min or until the egg is just set (no longer, or it will turn rubbery) and the cheese starts to turn golden. Season and serve immediately with a green salad.
4. Step 4
  Easy ways to jazz it up: 1 Use 100g (3½oz) sundried tomatoes instead of the new potatoes. 2 Throw in a handful of halved pitted black olives as you pour the egg into the pan. 3 Use any melting cheese, such as grated Cheddar, instead of goat's cheese.

Per Serving:

Calories: 300
Total carbs: 17 g
Total fat: 18 g
Saturated fat: 8 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time